I have been trying to make this new recipe I found for a week now. Ha ha kids…. I was finally able to make it and I am so incredibly happy with this recipe. I have made a few pumpkin bread recipes in the past and this is the most moist and delicious one yet! If you have been searching for a pumpkin bread recipe, make this one! I promise you will not be disappointed. And no, you cannot taste the zucchini in it. That is one of the best parts. It does have a lot of sugar and I will be practicing to reduce the sugar content and if I am successful at it I will post it 🙂 I love to experiment with recipes and try to make them healthier when possible. Hope you get to make it and enjoy it as much as I do!
Ingredients:
3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin (15 oz)
1 cup butter, melted
1 TBSP vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 cup shredded zucchini (I used the smallest side of the grater)
1 cup chopped walnuts (I did not add nuts)
Directions:
In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in x 5-in loaf pans. Bake at 350 degrees for 45-50 minutes or until bread test done. Cool in pans 10 minutes. Remove to a wire rack.
Enjoy! Try not to eat it all at once 🙂
This recipe had great reviews and you can check out the recipe here.
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